Boursin Cheese Scalloped Potatoes
A creamy and flavorful twist on classic scalloped potatoes, enhanced with Boursin cheese for a rich, herbaceous taste.
Equipment
- Oven
- 9x13 inch baking dish
- Medium Saucepan
Ingredients
- 1 cup Heavy Cream
- 1 cup Half and Half
- 1 5-ounce Boursin Cheese with Herbs and Garlic broken into small chunks
- 3 pounds Russet Potatoes peeled and sliced
- 2 tablespoons Fresh Chives chopped
- Salt to taste
- Black Pepper to taste
Instructions
- Preheat your oven to 400°F (204°C) and spray a 9x13 inch baking dish with nonstick cooking spray.
- In a medium saucepan, combine heavy cream, half and half, and Boursin cheese. Heat over medium, stirring until cheese melts and mixture is smooth.
- Layer half of the sliced potatoes in the prepared baking dish. Season with salt and black pepper, then drizzle half of the cheese mixture over them.
- Repeat layering with the remaining potatoes, seasoning again, and adding the rest of the cheese mixture on top.
- Bake uncovered for 55-60 minutes until potatoes are tender and the top is golden-brown.
- Let cool slightly, then garnish with chopped chives before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-5 days. Reheat in the oven at 350°F (175°C).